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Ingredients
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½ cup uncooked amaranth (3 1/2 ounces)
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1 cup unsalted roasted pepitas
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Cooking spray
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.666 cup pure maple syrup
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.666 cup granulated sugar
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1 tablespoon toasted sesame oil
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¾ teaspoon kosher salt
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4 teaspoons instant espresso powder
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½ teaspoon ground cinnamon
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1 tablespoon hot water
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1 (3- x 1-inch) orange peel strip, plus orange zest for garnish
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1 tablespoon fresh orange juice
Directions
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Heat a long-handled, lidded medium saucepan over medium. Add about 1½ teaspoons amaranth to pan; immediately cover with lid. (Amaranth should start popping as soon as pan is covered.) Lift pan slightly off heat; shake until popping stops, 15 to 30 seconds. Quickly remove lid, and transfer popped amaranth to a large bowl. (Not all grains may be popped.) Reheat empty saucepan over medium for about 20 seconds, and repeat process until all amaranth is popped.
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Add pepitas to bowl with amaranth, and toss to combine; set aside. Spray an 8-inch square baking dish with cooking spray, and line with parchment paper, leaving a 2-inch overhang on two sides. Cut an additional piece of parchment paper to cover candy; set aside.
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Carefully wipe saucepan clean; add maple syrup, sugar, sesame oil, and salt. Heat over low, swirling pan often, until sugar dissolves, 8 to 10 minutes. (Do not let mixture boil.) Meanwhile, combine espresso powder and cinnamon in a small bowl; stir in 1 tablespoon hot water.
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Once sugar has dissolved, turn off heat. Whisk in espresso mixture, and add orange peel. Return heat to medium; bring mixture to a boil. Boil, undisturbed, until an instant-read thermometer registers 245°F, 3 to 5 minutes. Remove from heat; discard orange peel. Whisk in orange juice. Working quickly, add syrup to bowl with amaranth mixture; stir to coat evenly. Transfer mixture to prepared pan, and spread in an even layer using a silicone spatula. Place reserved piece of parchment paper over candy. Using a large dry measuring cup, press firmly to compact the candy in a solid, even layer.
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Remove top piece of parchment paper; let candy stand at room temperature until mostly cooled, about 20 minutes. Using parchment paper as handles, lift candy from pan. Cut into 64 (1-inch) squares, and let cool completely, about 30 minutes. Just before serving, garnish with orange zest.
Make ahead
Candy may be stored in an airtight container at room temperature up to 1 week.
Note
Look for Bob's Red Mill amaranth, available at health food and specialty stores and at bobsredmill.com.